Mocha Rum Cake With Espresso Glaze and Chocolate Ganache

8 slices
1 hr 25 min

The Mocha Rum Cake is so good and so easy, it will be your go to cake recipe! It combines rich, dark chocolate and aromatic coffee with a hint of strong rum. The cake is moist and fluffy, melting in your mouth and has a deliciously decadent flavor.

mocha rum cake on a white plate
Why You’ll Love Mocha Rum Cake


  • The perfect blend of chocolate, coffee, and rum offers a unique, indulgent flavor.
  • Its moist and fluffy texture will have you coming back for seconds.
  • This cake serves as a fantastic dessert for any occasion, leaving a lasting impression on your guests.


Ingredients


  • Flour
  • Baking soda
  • Kosher salt
  • Bittersweet chocolate
  • Unsalted butter
  • Bacardi Black Rum
  • Coffee
  • Espresso
  • Sugar
  • Eggs
  • Pure vanilla extract
  • Whole milk
  • Powdered sugar
  • Semi sweet chocolate chips
  • Heavy whipping cream
  • Toasted coconut


Mocha Rum Cake with Espresso Glaze and Chocolate Ganache


Make the Cake: Place a heatproof bowl over a pot of steaming water. Add the chopped bittersweet chocolate and butter to the bowl. Stir continuously to prevent the chocolate from burning. Keep stirring until the mixture is smooth.

Take it off the heat and mix in the rum, coffee, espresso, vanilla, and sugar. Add the eggs, one at a time, and beat until well combined and smooth.

Using a medium bowl, whisk the flour, baking soda, and salt. Gradually beat the dry ingredients into the wet until combined and smooth

Put the batter into the bundt pan and bake it in the oven for around 75-85 minutes or until a toothpick comes out clean.

Let it cool completely before removing and placing it on a wire rack with a tray underneath. Heat the milk in the microwave for 30 seconds using a small bowl. Whisk in the instant espresso until dissolved.

Mix the Glaze: In a bowl, put the powdered sugar and slowly pour in the espresso milk. Whisk until everything is mixed and smooth. Pour over the bundt cake and allow it to drip down the sides.

Make the Ganache: Using a small pot, bring the heavy whipping cream and rum to a simmer. Pour over the chocolate chips in a heatproof bowl . Allow it to sit for 1 minute before whisking until smooth. Gradually pour the ganache over the bundt cake

Finish: Sprinkle toasted coconut and mini chocolate chips on top.

mocha rum cake on a napkin
Tips and Tricks


  • Use high-quality ingredients: This cake relies on the flavors of chocolate, coffee and rum, so make sure to use good quality ones. Using cheap or low-quality ingredients will affect the overall taste of the cake.
  • Add rum to taste: Depending on your preference, you can add a little or a lot of rum to the cake batter. Just remember, the more rum you add, the stronger the flavor will be.
  • Use strong coffee: The stronger the coffee, the better it will complement the chocolate and rum flavors. Don’t be afraid to brew a strong pot of coffee or use more espresso for an extra kick of flavor.
  • Let it cool completely: To avoid a soggy cake, make sure to let it cool completely before serving or adding any frosting. This will also help enhance the flavors and create a nice texture.


Variations to Mocha Rum Bundt Cake with Espresso Glaze and Chocolate Ganache


  • Swap out the rum: If you don’t like or have rum on hand, you can substitute it with other liquors such as bourbon, brandy or even amaretto. Just make sure to use a strong liquor that will complement the flavors of chocolate and coffee.
  • Add nuts or dried fruits: For added texture and flavor, you can mix in chopped nuts or dried fruits such as raisins, cranberries or cherries into the cake batter. This will also add a nice pop of color to the finished cake.
  • Top with whipped cream: Instead of a chocolate ganache, you can top the cake with whipped cream and dust it with cocoa powder for a lighter and airy finish.
  • Make it gluten-free: You can easily make this cake gluten-free by using a gluten-free flour blend in place of regular flour. Just make sure to check the labels of all ingredients used to ensure they are also gluten-free.
  • Infuse with different flavors: Get creative and infuse the cake batter with different flavors such as peppermint extract, almond extract or even orange zest for a unique twist on this classic recipe.
  • Serve with coffee or hot cocoa: This cake pairs perfectly with a cup of hot coffee or rich and creamy hot cocoa. The flavors of chocolate and coffee will complement each other, making it the perfect dessert for any coffee lover.
  • Add a drizzle of caramel sauce: For an extra indulgent touch, you can drizzle some warm caramel sauce over the top of the cake before serving. This will add a delicious caramel flavor to each bite.
mocha rum cake on a napkin
How to Store Mocha Rum Cake


Once the cake is completely cooled, you can store it in an airtight container or cover it with plastic wrap and keep it at room temperature for up to 3 days. Alternatively, you can store your Mocha Rum Cake in the refrigerator for up to 5 days.

If you want to freeze the cake, make sure to cool it completely first before wrapping it tightly with plastic wrap and then placing it in a freezer-safe container. The cake can be frozen for up to 3 months.

Before serving, make sure to thaw the cake in the refrigerator overnight and bring it to room temperature before enjoying. Freezing may slightly affect the texture of the cake, but it will still be deliciously decadent.

mocha rum cake on a white plate
More Dessert Bundt Cakes


Mocha Rum Cake With Espresso Glaze and Chocolate Ganache
Recipe details
  • 8  slices
  • Prep time: 25 Minutes Cook time: 1 Hours Total time: 1 hr 25 min
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Ingredients
Mocha Cake
  • 3 C flour
  • 1 ½ tsp baking soda
  • ¾ tsp kosher salt
  • 1 ½ C unsalted sweet cream butter, cut into cubes
  • ¾ C bittersweet chocolate, chopped
  • ⅓ C Bacardi Black Rum
  • 1 ¾ C fresh brewed coffee
  • ¼ C fresh brewed espresso
  • 2 ¼ C sugar
  • 3 large eggs
  • 1 ½ tsp pure vanilla extract
Espresso Glaze ingredients
  • 2 tbsp instant espresso
  • 4 tbsp whole milk, warmed
  • 1 ½ c powdered sugar
Chocolate Ganache ingredients
  • ½ C semi sweet chocolate chips
  • ¼ C heavy whipping cream
  • 2 tbsp Bacardi Black Rum
Topping ingredients :
  • Toasted coconut
  • Mini chocolate chips
Instructions

Preheat oven to 325 and spray a bundt pan with pam baking spray
Using a heat proof large bowl over a pot of steaming water, combine the chopped bittersweet chocolate and butter. Consistently stir to avoid burning the chocolate and stir until smooth
Remove from heat and stir in the rum, coffee, espresso, vanilla and sugar Beat in the eggs, one at a time until combined and smooth
Using a medium bowl, whisk the flour, baking soda, and salt
Gradually beat the dry ingredients into the wet until combined and smooth
Scoop the batter into the bundt pan and bake in the oven for about 75-85 minutes or until a toothpick comes out clean
Allow to cool completely before removing and placing onto a wire rack with a tray underneath Using a small bowl, heat the milk up in the microwave for 30 seconds
Whisk in the instant espresso until dissolved
In a medium bowl, add the powdered sugar then gradually add the espresso milk. Whisking until combined and smooth
Pour over the bundt cake and allow it to drip
Using a small pot, bring the heavy whipping cream and rum to a simmer
Pour over the chocolate chips in a heatproof bowl
Allow it to sit for 1 minute before whisking until smooth
Gradually pour the ganache over the bundt cake
Sprinkle toasted coconut and mini chocolate chips on top
Enjoy!
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